Bizcochitos

Bizcochitos
Makes about 24

1 tablespoon ground cinnamon
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup solid vegetable shortening
1/4 cup granulated sugar
1 large egg
2 tablespoons sweet white wine
1/2 teaspoon anise seed

Preheat oven to 350° F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2" apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.

Note: Often spelled Biscochitos

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Reviews of Bizcochitos:

6-15 of 25 reviews   << Previous - Next >>

  Gina in Farmington, NM  Dec 8, 2007
Would make this again.
I had been looking for a great bizcochito recipe (last year), and tried this one - LOVED IT!!! I'm making these again for Christmas. five stars

  A cookie baker  Dec 3, 2007
Would make this again.
I just love the biscochitos cookies during the hoildays it brings back memories of childhood x-mas days. five stars

  Cynthia in Alhambra California  Dec 7, 2006
Would make this again.
I have grown up with these cookies from my grandmother who is from Las Vegas, New Mexico. They are the best! I try to make these every Holiday as a tradition for my son to remember. I will try the brandy instead of the wine. Love, Love these cookies!! five stars

  Nise Ross in Denton, MD  Oct 11, 2005
Would not make this again.
The bizcochitos were okay. But they really didnt bring out the Hispanic Heritage that I was searching for. The were really just sugar cookies with a Hispanic name. I wouldnt go through making these all over again...I'll just stick to what I know. two stars

  Angelina in New Mexico  Sep 28, 2005
Would make this again.
MMMMM good. you can also add a little food coloring for whatever the occasion might be. five stars

  A cookie baker in Chapel Hill, NC  Feb 4, 2005
Would make this again.
These came out great! I used lard, brandy (instead of wine), and doubled the anise. four stars

  Melissa Fernandez-Lester in Tennessee  Dec 20, 2004
Would make this again.
I was very happy to find the cookie receipe. They are sooooo good and a wonderful traditional cookie as well. five stars

  A cookie baker in New Mexico  Dec 13, 2004
Would make this again.
My family uses lard instead of shortening and brandy instead of wine. The lard makes the cookies flaky and mmmmmmm,mmmmmm, good! five stars

  A cookie baker in Las Vegas,NV  Dec 8, 2004
Would make this again.
Our family has made these cookies for the last 40 years for christmas.You may also use a concord grape wine(this is also sweet), instead of a sweet white wine.The grape wine gives the anise seeds a great flavor to compliment the cookie. five stars

  Spanish cookies rock in New York  Dec 4, 2004
Would make this again.
I have made these for my spanish classes for the past ten years on holidays. As long as you like anise, everyone loves these. five stars

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